Tuesday, May 12, 2015

Creamy Lemon Pie



Sunshine, warm weather, longer days and cool desserts. It doesn't get much better than that. Gone are the days of warm, baked desserts to comfort your freezing cold soul. You don't need that right now. You need this cool, refreshing, creamy lemon pie. 

What is it about summer (yes, I'm aware it's not technically summer) that makes me crave light and fruity desserts? I could live off sorbet in the summer or egg kisses topped with fruit. What's an egg kiss you ask? It's basically meringue, piped on a sheet tray and baked until set. It makes a perfect cloud for berries to rest on. Future blog post on those soon! 

Creamy Lemon Pie is basically a vacation in your mouth. That's weird. Try to forget that I not only said it, but that I left the phrase in this post. I feel like I should be in a rocking chair on a big porch with a soft breeze when I eat this cool, refreshing pie. 

Did I mention this was easy? Like really, really easy?  You should make this for every barbecue or potluck you go to this summer. I'm serious. Do it. Or just make one for yourself and eat the entire thing in three days. I didn't do that. I promise. 

I know what you're all saying. But Aimee. This isn't organic or even remotely healthy. You are correct. It isn't. Sweetened condensed milk is full of weirdness. The truth is, I was poor and had a can of it in my cabinet. Never fear. I have started doing research so I can make my own sweetened condensed milk. It actually doesn't seem difficult, just  time consuming. Stay tuned! 

Creamy Lemon Pie

1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla
1 lemon, zested
1/2 cup fresh squeezed lemon juice
1 prepared graham cracker crust

Preheat oven to 350 degrees

In a medium bowl, combine all ingredients. Pour into prepared crust. 

Bake at 350 for 15 minutes. 

Remove from oven and let cool for 30 minutes. Transfer to refrigerator until chilled, about 3 or 4 hours. 

Top with whipped cream and serve. 

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